Chef’s Plate

DeGaulle Square Bistro and Bar: Welcome to the new familiar

DeGaulle’s is what happens when a relaxed, upscale atmosphere is combined with incredible food. Check your expectations at the door.

Being in the restaurant business in Louisiana is very tough. Being in the restaurant business in Lafayette, Louisiana is borderline insane. That’s why if you are crazy enough to open a restaurant in Lafayette, you had better bring your “A” game.

DeGaulle Square is located in River Ranch, but it’s off the beaten path. It’s tucked away in back of City Club at River Ranch on DeGaulle Square as fate would have it, and the only game they have is an “A” game.

Who’s Running the Show?

When General Manager Courtney Vincent and partner Walter Hidalgo decided to open DeGaulle Square Bistro and Bar, they had a vision as most entrepreneurs do. But theirs was unique.

They wanted a place that was inviting and relaxed but still upscale. And they wanted great food at reasonable prices.

That all sounds good, but it’s certainly a tall order to fill. Fill it they have however. With ample seating both outside and inside, you know from the moment you walk in that there’s something special about this place.

Lunch Please

When asked to feature a dish that showcases what DeGaulle Square is about, Chef Paul Krato presented pounded pork tenderloin breaded with parmesan herbed panko and lemon caper butter served over roasted butternut squash and tasso hash. This is a dish that comes from the hand of a skilled craftsman.

Cutting into the heart of this huge pork filet reveals the first hint that Chef Paul know his way around some pig. The doneness is spot on…just past medium.

In order for the flavor of pork tenderloin to come through there must be some moisture and some pink left in the meat. Chef Paul understands this all too well.

The bread crumbs add flavor without overpowering the star of the show. You find yourself closing your eyes as you enjoy tender, succulent bite after bite.

Underneath the tenderloin is a bed of roasted butternut squash and tasso hash. This is a side that is so good that it should be served as an appetizer.

The Lemon/Caper Butter is sharp, and there is just enough of it to cut through the richness of the dish and accentuate the flavor palate. Yet another excellent use of ingredients by Chef Paul.

Word on the Street

DeGaulle’s is an anytime kind of place, from special occasions to date night. Everything is locally sourced and scratch made…everything. Word on the street is that some killer charcuterie is on its way for next year.